A new variety of snow pea is getting attention for both its texture and its tastiness. This next generation pea has been developed by Syngenta as a healthy alternative to one of the world’s most-consumed finger foods, the French fry.
Some even refer to the snackable peas as “green fries,” though they are most likely to be eaten raw or steamed. The peas were among a variety of healthier, heartier — and, for growers, more marketable — vegetables on display at Syngenta’s Fields of Innovation 2021 in Enkhuizen, North Holland, in the Netherlands.
More than 250 Syngenta vegetable varieties were featured at the annual event, a showcase of the latest research and development in vegetable seeds. Among the vegetables on display were “rust resistant” green beans that stay fresh for distribution through produce markets, and sweet corn that is distinguished not only by its sweetness, but by its high levels of potassium and magnesium for health-conscious consumers.
The event — attended by nearly 1,000 customers, breeders and Syngenta partners — highlighted an emerging generation of vegetable varieties that offer a range of benefits to growers, food distributors and retailers, as well as consumers. For farmers, the new varieties represent the next steps in sustainability, efficiency, yield, disease resistance and shelf life. For consumers, they offer a combination of convenience, quality and taste.
All of the new foods have been recently introduced in parts of Europe or in other regional markets, or will be soon. They have been developed to help growers produce sustainable and profitable crops even in the face of ongoing global challenges, such as climate change and food security amid a growing world population.
With these new seeds, growers can approach these challenges as opportunities. They offer a range of benefits to farmers, including easier harvesting, longer shelf lives and disease resistance. And significantly, they boast the convenience and wholesomeness that consumers now prioritize.
Today’s consumers seek fresh produce that fits with their busy, health-conscious lifestyles. Here are a few of the new vegetable varieties that meet that demand:
Snackable Peas
Syngenta’s new snow pea, the Snak Hero, is a great-tasting alternative to snack foods that may be high in processed sugar, sodium or saturated fats. The nutritious green peas have a fresh, crunchy texture whether eaten raw or cooked. They are an excellent choice for a lunchbox or backpack for on-the-go children and adults alike.
Heat-Tolerant Lettuce
A new variety of leaf lettuce is tailor-made for round sandwich buns. The circular shape of the lettuce leaves, and their stay-crunchy texture, make them ideal for hamburgers and other warm sandwiches. For that reason, Syngenta has named this innovative lettuce “Burger Leaf.”
It is characterized by a thick green leaf, giving it longer shelf life and lasting crunchiness even when paired with hot foods. And because the round leaves do not need to be trimmed to fit a bun, there’s less waste. In this way, Burger Leaf lettuce is not only a natural complement to a hot-off-the-grill sandwich, but it contributes to food sustainability.
Weather-Proof Cabbage
Crispy and sweet, Syngenta’s white cabbage is meant to be popular among consumers for its quality and taste. Yet, there are other benefits to this newest addition to Syngenta’s portfolio of brassica-type vegetables — it is environmentally friendly, disease resistant and adapts to unfavorable growing conditions.
This white cabbage has been bred to thrive even during prolonged dry periods. That makes it an excellent crop in areas impacted by the hot, dry conditions associated with climate change. It also requires less nitrogen to grow, contributing to soil health. And, because it sits a bit higher on the ground than some other cabbages, it’s easier to harvest for improved yield.
No-Waste Cauliflower
Syngenta’s iStem cauliflower, another brassica, is top-to-bottom edible — from its sweet, nutty curds to its tasty, tender stem. Because the stem can be eaten, there’s less prep time and virtually no waste. Those qualities make iStem not only a kitchen-friendly vegetable, but one that — as with the Burger Leaf — helps address the global problem of food waste.
Innovation in Abundance
Other foods highlighted at Fields of Innovation 2021 included red cabbage, Savoy cabbage, broccoli, brussels sprouts, spinach, beans, onions, and iceberg, baby leaf, and romaine lettuces. Speaking at the event, Jeff Rowe, president of Syngenta’s Global Seeds business, said Syngenta has “a long and very deep history” in The Netherlands, going back more than 150 years.
“The Netherlands plays a critical role in the global food chain, and this specific part of North Holland serves as a seed breeding hub,” Rowe added in a blog post, in which he shared some of his own observations from Fields of Innovation 2021.
Source: Syngenta
